Conopco, Inc.

Good Humor-Breyers Ice Cream, Division of Conopco, Inc.

Unilever Plc

Unilever, N.v.

Unilever IP Holdings B.v.

Unilever Plc, a Company Registered in England and Wales Under Company No. 41424

Loyd Wix

Penelope Eileen Knight

Ian David Lacy

Jeffrey Underdown

Suzanne Mary Spindler

Anita Frances Heritage

Tommaso D'Agostino

John Turner Mitchell

Daniel Matthew Mayes

Ian Lacy

Robert Daniel Keenan

Felix Kwadwo Oppong

David Young

Natalie Elaine Eddies

David John Judge

Kenneth John Mack

Angela Louise Lewry

Roland Wilheimus Johannes Van Pomeren

Kirsty Sinclair

Shi Qiu Zhang

Lena Helmtraut Annaluise Gertrud Johannsen

Alistair David Smith

Timothy John Litchfield

Tommaso D'AGOSTINO

Nicholas David Hedges

Caroline Marie Fleming

Lena Helmtraut Johannsen

Disclosed is a frozen confection comprising freezing point depressants in an amount of from 25 to 35% by weight of the frozen confection, wherein the number average molecular weight &#x3c;M&#x3e;of the freezing point depressants is from 200 to 250 g mol, and wherein the freezing point depressants comprise erythritol in an amount of from 0.25 to 5 7% by weight of the frozen confection.

Frozen confection

A frozen confection comprising from 1 to 15 wt % of cereal meal particles having a size of from 0.1 to 1.0 mm and from 5 to 25 wt % of sweeteners is provided. A process for manufacturing the frozen confection is also provided, the process comprising the steps of: preparing a mix comprising water, 1 to 15 wt % of a cereal meal particles having a size of from 0.1 to 1.0 mm, and 5 to 25 wt % of sweeteners; holding the mix at a temperature of at least 70&#xb0; C. for at least 10 minutes; pasteurizing and optionally homogenising the mix; then freezing and preferably aerating the mix to produce the frozen confection.

An ice confection is provided, having a total solids content of from 15 to 30% by weight of the ice confection and total sugar in an amount of less than 17% by weight of the ice confection, characterized in that the ice confection comprises digestible complex saccharides in an amount of from 2 to 25% by weight of the ice confection; and non-saccharide sweeteners in a total amount Cgiven by the following condition:wherein X is 0.5 wt % and R is the sweetness of the non-saccharide sweeteners relative to sucrose expressed on a weight basis.

Ice confections

Frozen confection comprising a core and a coating is provided, wherein the coating comprises 17 to 50% (w/w) of saccharides and polysaccharides; 0.017 to 12.5% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof; and 50 to 83% water; wherein the average molecular weight of the saccharides and polysaccharides is between 476 and 9000.

Composition for coating, process for coating and frozen coated confection

An ice confection is provided comprising from 11 to 30% (by weight of the confection) of glucose syrup solids having a dextrose equivalent (DE) of less than 20, and from 3 to 16 wt % low molecular weight sweeteners. A process for producing the ice confection is also provided.

Ice confection

The present invention provides a composition comprising a fat phase and having overrun of at least 90%, characterized in that at least 50 w/w % of said fat phase is liquid at &#x2212;5&#xb0; C. The invention particularly relates to such compositions in the form of an ice cream. The invention also provides a process for the preparation of a composition, wherein said process comprises aerating a mix comprising a fat phase in a freezer barrel enclosing an internal volume, said internal volume comprising an aeration means, wherein said aeration means displaces less than 40% of said internal volume, characterized in that at least 50 w/w % of said fat phase is liquid at &#x2212;5&#xb0; C.

Aerated compositions, process and apparatus for achieving such aerated compositions

The present invention provides a cold extruded composition with at least 90% overrun, wherein said composition comprises a fat phase which has a high ratio of liquid fat to solid fat at the processing temperature. The present invention also relates to a process for the production of such compositions wherein a mix is aerated in an internal volume of a freezer barrel with a aerating means which has a low displacement of said internal volume, prior to cold extrusion.

Aerated compositions and process for achieving such aerated compositions

A process for the preparation of an ice confection having an aqueous phase and a fat phase, wherein the ice confection is subjected to an ultra high pressure treatment, the ice confection comprising in the aqueous phase at least 1 wt % micellar casein and sufficient total sugars such that a protein gel is formed on application of the ultra high pressure, providing that if micellar casein is present in the aqueous phase at less than 2 wt %, the ice confection composition includes a stabilizer.

Method for the preparation of a foodstuff

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Sharnbrook, United Kingdom

Loyd Wix